Description
A rich, buttery pound cake filled with crushed Oreo cookies. Moist, soft, and full of cookies-and-cream flavor in every slice.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup unsalted butter, softened
- 3 large eggs
- ½ cup sour cream
- ¼ cup whole milk
- 1 teaspoon baking powder
- 1 ½ teaspoons vanilla extract
- 1 cup crushed Oreo cookies
- ¼ teaspoon salt
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan and set aside.
- In one bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in sour cream, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients into the wet mixture, folding gently to combine.
- Fold in the crushed Oreo cookies until evenly distributed.
- Pour the batter into the prepared loaf pan and tap the pan to remove air bubbles.
- Bake for 55 to 65 minutes, or until a toothpick inserted comes out clean. Tent with foil if browning too quickly.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use room temperature ingredients for best results.
- Do not overmix the batter to maintain a tender crumb.
- Store in an airtight container at room temperature for up to 3 days.
- Freezes well for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 395
- Sugar: 27g
- Sodium: 190mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: oreo cake, pound cake, cookies and cream dessert, easy loaf cake, moist cake